Low Fat Pumpkin Bread

16 Servings
100% would make this recipe for Low Fat Pumpkin Bread again.

I make this recipe as bread during the holidays or as muffins for a treat anytime.

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Low Fat Pumpkin Bread Ingredients

3 1/3 cups Flour all purpose, sifted	4 ea Eggs
2 teaspoon Baking soda	1 1/2 cups Pumpkin canned
1 1/2 teaspoon Salt	1 cup Applesauce
1 teaspoon Cinnamon	2/3 cup Water
1 teaspoon Nutmeg	2 tablespoon Butter (optional for topping)
2 cups Sugar	2 tablespoon Sugar (optional for topping)
1 cup Nuts chopped (optional)	1/2 teaspoon Cinnamon (optional for topping)

Instructions for Low Fat Pumpkin Bread

Sift dry ingredients into large mixer bowl. Quickly add remaining liquid ingredients. Mix on medium speed only until dry ingredients are moistened. Bake in two greased 9x5x3 pans in preheated 350 oven for one hour. Let cool 5 minutes. Remove from pans and cool on wire rack.

Optional: While warm, brush with butter and sprinkle with cinnamon-sugar mixture.

Note: This recipe originally called for 1 cup oil instead of the applesauce. You can make almost any baking recipe lower fat by substituting applesauce for the fat (oil or butter).

Main Ingredient: PumpkinCuisine: American

Ingredient Insight - look inside this recipe

Apple

Baking soda

Butter

Cinnamon

Eggs

Flour

Nutmeg

Pumpkin

Salt

Sugar

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for flavor and categorization

I cut this recipe in half because I only had half of the pumpkin on hand, which may or may not have affected the final product. My family ate it but didn't rave about it. I probably won't make this recipe again, but for those who want a good low-fat pumpkin bread, I'd recommend trying this one!